Skillet Pasta Primavera
This dish—created in the 1970s by the owner of Le Cirque in New York—is a sure winner with guests. But for the cook, it’s a labor of love. Could we streamline the recipe so it could be made in one skillet?
Why This Recipe Works
While developing our skillet pasta primavera recipe, we chose asparagus, peas, zucchini, and mushrooms, and opted to pan-steam the green vegetables rather than blanching them individually. The peas only needed a brief stint in the skillet when finishing the dish; the mushrooms needed to be browned to bring out their flavor. Using our skillet pasta method for this pasta primavera recipe, we combined vegetable broth, water, and our pasta in the skillet. The pasta absorbed most of the liquid as it simmered and the remainder of the liquid reduced to a nice saucy consistency. We then added the reserved vegetables and some cream and let the cream reduce for just a minute before stirring in a generous amount of Parmesan and fresh chopped basil.
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